Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Introduction

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a melty, golden sandwich filled with creamy ricotta, gooey mozzarella, sweet sun-dried tomatoes, and fresh spinach. It’s gourmet comfort food you can whip up in minutes, perfect for a satisfying lunch or an easy dinner.

Ingredients

• 2 slices sourdough or artisan bread
• 1⁄3 cup ricotta cheese
• 1⁄4 cup shredded mozzarella cheese
• 2 tablespoons sun-dried tomatoes in oil, drained and chopped
• 1⁄3 cup fresh spinach, wilted
• 1 tablespoon butter, softened
• Pinch of salt
• Pinch of pepper
• Pinch of garlic powder (optional)

Instructions

1. Step 1: In a skillet over medium heat, add a little olive oil and sauté the spinach for 2–3 minutes until wilted. Set aside and pat dry if needed.
2. Step 2: In a bowl, mix the ricotta cheese with salt, pepper, and garlic powder if using, to add subtle depth of flavor.
3. Step 3: Spread the ricotta mixture onto one slice of bread. Top evenly with the wilted spinach, sun-dried tomatoes, and shredded mozzarella.
4. Step 4: Place the second slice of bread on top and butter the outside of both slices thoroughly.
5. Step 5: Heat a skillet over medium-low heat and grill the sandwich for 3–4 minutes on each side, pressing lightly with a spatula until the bread is golden brown and the cheese is melted.
6. Step 6: Let the sandwich rest for 1 minute before slicing to keep the filling together. Serve while warm and gooey.

Tips & Variations

• Use sturdy breads like sourdough or artisan for the best texture and to avoid sogginess.
• Thoroughly dry wilted spinach to prevent the sandwich from becoming watery.
• Try adding fresh herbs, such as basil or oregano, to the ricotta mixture for extra flavor.
• For a vegan version, substitute with plant-based ricotta, vegan mozzarella-style shreds, and vegan butter.
• Cook over low heat with patience to achieve a perfectly golden, crispy crust without burning.

Storage

Wrap any leftover sandwich in foil and store it in the refrigerator for up to one day. To reheat, warm it gently in a skillet over low heat to restore the crispiness and melt the cheese evenly. Avoid microwaving, as it can make the bread soggy. Best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of bread works best?

Sourdough and other sturdy artisan breads hold up well to grilling and keep the sandwich from becoming soggy. Avoid overly soft sandwich breads, which may fall apart during cooking.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess water before sautéing to avoid a soggy filling and bread.

Sun Dried Tomato Spinach and Ricotta Grilled Cheese Recipe

Print Recipe

★★★★★

5 from 131 reviews

This Sun Dried Tomato Spinach and Ricotta Grilled Cheese is a deliciously gooey and golden sandwich featuring creamy ricotta, melty mozzarella, tangy sun-dried tomatoes, and fresh wilted spinach, all grilled to perfection on crusty sourdough bread. A gourmet twist on the classic grilled cheese, this sandwich offers a perfect balance of savory and fresh flavors, ideal for a comforting lunch or snack in just under 20 minutes.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread & Cheese

• 2 slices sourdough or artisan bread
• 1/3 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese

Vegetables & Add-Ins

• 2 tablespoons sun-dried tomatoes in oil, drained and chopped
• 1/3 cup fresh spinach, wilted

Others

• 1 tablespoon butter, softened (for grilling)
• Pinch salt
• Pinch pepper
• Pinch garlic powder (optional)

Instructions

1. Wilt the Spinach: In a skillet over medium heat, add a small amount of olive oil and sauté the fresh spinach for 2 to 3 minutes until just wilted. Remove it from the heat, pat dry if necessary to remove excess moisture, and set aside.
2. Season the Ricotta: In a small bowl, mix the ricotta cheese with salt, pepper, and garlic powder if using. Stir well to combine and enhance the flavor of the ricotta filling.
3. Assemble the Sandwich: Spread the seasoned ricotta evenly onto one slice of sourdough bread. Layer the wilted spinach on top, followed by the chopped sun-dried tomatoes and shredded mozzarella. Place the second slice of bread on top to complete the sandwich.
4. Prepare for Grilling: Butter the outside surfaces of both slices of bread generously to ensure a golden, crispy crust when grilled.
5. Grill the Sandwich: Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook for 3 to 4 minutes on each side. Press gently with a spatula to compact the sandwich slightly, grilling until the bread is golden brown and the cheese is melted throughout.
6. Rest and Serve: Remove the sandwich from the skillet and let it rest for 1 minute. This short rest helps the filling to set and prevents it from spilling out. Slice the sandwich and serve immediately while the cheese remains melty and the bread crispy.

Notes

• Let the sandwich rest for a minute after cooking to keep the filling from spilling out.
• Thoroughly dry the spinach before adding it to avoid soggy bread.
• Use low heat and patience during grilling for the best golden crust without burning.
• For storing leftovers, wrap the sandwich in foil and refrigerate. Reheat in a skillet over low heat to retain crispiness.
• Substitute vegan butter and plant-based cheeses to make a vegan version.

Keywords: grilled cheese, ricotta sandwich, vegetarian lunch, sun-dried tomato sandwich, spinach grilled cheese